Preserved Lemons Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by mauigirl
Reviewed: Dec. 10, 2012
Simple & tasty way to use my bumper crop of lemons. The intensity of the mellowed rind is wonderful in so many dishes and I love to use the juice/oil for salad dressings and mrinades. Like many others, I rinse the lemons before using.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by mauigirl

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Lahaina, Hawaii, USA
Reviewed: Feb. 21, 2011
I substituted boiling water in lieu of olive oil. Worked great. I use the pulp in martinis. They are a lovely sweet/salty substitute for an olive!
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Photo by dragonlady

Cooking Level: Expert

Reviewed: Oct. 9, 2010
Great recipe. I cook Moroccan food time to time, and this is a must need for alot of those recipes. Try it in a chicken Tagine, good stuff!
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Photo by CHEF CLAY

Cooking Level: Professional

Home Town: Pinehurst, North Carolina, USA
Living In: Linville, North Carolina, USA
Reviewed: Jul. 30, 2010
Just a tip, use Meyer lemons, they taste sooooo much better. Also, lightly rinse the lemons before using to take off some of the salt.
Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Aug. 31, 2007
Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it then. I got almost a half pint jar which will probably last me less time than its shelf life! Couldn't bring myself to discard the pulp though...I used a little of it in a martini. Very good. I used the rest in a marinade. Equally great results!
Was this review helpful? [ YES ]
34 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Mar. 26, 2005
I must say that these are definitely an acquired taste but after a while they grow on you and do give dishes that extra little something. I sprinkled into some spicy beef stir fry and it tasted lovely.
Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

How to Zest Lemons and Limes

See how to zest lemons and limes to use in everything from baking to beverages.

How to Make Fresh Berry Jam

See the simple way to turn fresh berries into delicious jam.

Lemon Caper Butter Sauce

See how to make a simple, classic French butter sauce with lemon and capers.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States